A veggie burger with subtle spice. Can also be made as a gluten free option
You will need:
900g sweet potato, peeled and cut into 2.5cm sized cubes
1 tbsp olive oil
120g microwave long-grain rice (precooked)
2 tbsp ground almonds (If not making gluten free, use 2 tbsp dried breadcrumbs instead)
Small handful fresh coriander, finely chopped
1-1 1/2 tsp chipotle chilli and smoked paprika paste (reduce or leave out chilli according to taste)
4 tbsp fat-free Greek-style yogurt
4 Gluten Free brown seeded rolls (soft wholemeal rolls if not making Gluten Free)
4 iceberg lettuce leaves, roughly torn
1 medium avocado, stone removed and cut into small cubes
25g (1oz) tortilla chips, roughly crushed
Method:
Preheat oven to gas 6, 200°C, fan 180°C.
Toss the sweet potato cubes in the olive oil, and then space well apart on a large baking tray lined with nonstick baking paper and roast for about 30 minutes, or until soft and beginning to brown.
Using a potato masher or a fork, crush the sweet potatoes on the baking tray then add to a large mixing bowl along with the cooked rice, ground almonds/breadcrumbs, chopped coriander, 1/2 tsp chipotle chilli and smoked paprika paste. Season to taste and form into 4 even-sized burgers.
Re-line the baking tray and place the burgers on it, spacing them out well and bake for 20-25 minutes.
Meanwhile, mix the remaining chipotle paste (to taste) with the yogurt and a little seasoning.
Arrange the torn lettuce leaves in the burger buns along with the cooked burgers, yogurt dressing, avocado and top with crushed tortilla chips. Serve immediately.
Comments